Peel, wash and chop carrot into small pieces. Wash, trim, remove core and finely chop cabbage. Wash ,trim an chop spring onion greens.
Blend cornstarch in half a cup of water and keep aside.
Heat oil in a wok or a pan and add cabbage, carrot and com kernels. Stir in vegetable stock and bring to a boil.
Mix in cream style sweet corn and continue cooking for two to three minutes or until the cream style corn is mixed well.
Add salt, white pepper powder, sugar and Ajinomoto. Stir in blended cornstarch, cook on high heat for a minute or until the soup has thickened, stirring continuously.
Serve piping hot, garnished with chopped spring onion greens. |
